| 词条 | Hangwa |
| 释义 |
| name = Hangwa | image = Hangwa.jpg | caption = Various hangwa | alternate_name = | country = Korea | region = | national_cuisine = Korean cuisine | creator = | year = | mintime = | maxtime = | type = Confectionery | course = | served = | main_ingredient = | minor_ingredient = | variations = | serving_size = | calories = | protein = | fat = | carbohydrate = | glycemic_index = | similar_dish = | other = }}{{Infobox Korean name | title = Korean name | hangul = {{lang|ko|한과}} | hanja = {{lang|ko-Hant|韓菓}} | rr = hangwa | mr = han'gwa | koreanipa = {{IPA-ko|han.ɡwa|}} | othername1 = | hangul1 = {{lang|ko|조과}} | hanja1 = {{lang|ko-Hant|造果}} | rr1 = jogwa | mr1 = chogwa | koreanipa1 = {{IPA-ko|tɕo.ɡwa|}} | othername2 = | hangul2 = {{lang|ko|과정류}} | hanja2 = {{lang|ko-Hant|果飣類}} | rr2 = gwajeong-ryu | mr2 = kwajŏng-ryu | koreanipa2 = {{IPA-ko|kwa.dʑʌŋ.nju|}} }}{{Korean cuisine}}Hangwa ({{Korean|hangul=한과|hanja=韓菓|labels=no}}) is a general term for traditional Korean confections.[1] With tteok (rice cakes), hangwa forms the sweet food category in Korean cuisine.[2] Various hangwa have been used in traditional ceremonies such as jerye (ancestral rite) and hollye (wedding). In modern South Korea, hangwa is also available at coffee shops and tea houses.[3] Common ingredients of hangwa include grain flour, fruits and roots, sweet ingredients such as honey and yeot, and spices such as cinnamon and ginger.[4] NamesHangwa ({{Korean|hangul=한과|hanja=韓菓|labels=no}}) as meaning "Korean confectionery" is a name given to traditional confections in contrast to yanggwa ({{Korean|hangul=양과|hanja=洋菓|labels=no}}), meaning "Western confectionery".[5] In the past hangwa was called jogwa ({{Korean|hangul=조과|hanja=造果|labels=no}}) as meaning "crafted fruit" or gwajeongnyu ({{Korean|hangul=과정류|hanja=果飣類|labels=no}}) as meaning "fruit food category".[4]HistoryThe history of hangwa goes back to the era of the three kingdoms (57 BCE ‒ 668 CE), when various types of confections were consumed by royals, according to the Memorabilia of the Three Kingdoms.[3][6] Passing the two Buddhist dynasties, Unified Silla in the era of two kingdoms (698–926) and Goryeo (936‒1392), the cultivation of crops and consumption of confections increased drastically as the Buddhist diets forbade meat.[3] Confections were offered in Goryeo's national feasts, rites, ceremonies, and banquets, including the two Buddhist festivals, the Lotus Lantern Festival and the Festival of the Eight Vows. Prevailing tea ceremonies also required more types of confections. Concerns regarding the increasingly excessive use of confections that have large amounts of oil, grain, and honey have consequently lead to several regulations throughout the course of its history.[3] In 1117, King Sukjong issued a restriction on the extravagant usage of deep-fried grain confections. In 1192, it was commanded to replace deep-fried grain confections with fruits. In 1353, a total ban was placed on deep-fried grain confections. Restrictions continued in the Joseon (1392‒1897), according to Comprehensive Collection of the National Codes that recorded that the use of deep-fried grain confections was restricted solely for rites, weddings, and toasts to longevity.[3] Commoners caught eating them on occasions other than that were subjected to monetary fines or corporal punishment.[3] CategoriesHangwa can be classified into eight main categories, namely dasik (tea food), gwapyeon (fruit jelly), jeonggwa (fruit jerky), suksil-gwa, yeot-gangjeong, yugwa, yumil-gwa, and candies.[7]
Other hangwa varieties include:
See also
References1. ^{{Cite news |url= http://www.koreaherald.com/view.php?ud=20170707000266 |title= [Weekender] Extravagant desserts, once banned, return to spotlight |last=Doo |first=Rumy |date= 7 July 2017 |work= The Korea Herald |access-date= 5 August 2017}} 2. ^{{Cite news |url=https://issuu.com/kocis9/docs/201702koreamagazine_en/6 |title= Korea's Sweet Tooth: People love their desserts, both traditional and exotic |last=Koehler |first=Robert |date= February 2017 |work=KOREA, issuu.com |access-date= 5 August 2017 |publisher=Korean Culture and Information Service |page=6 |via=issuu }} 3. ^1 2 3 4 5 {{Cite news |url= http://www.koreatimes.co.kr/www/news/culture/2013/04/203_103227.html |title= Art and history of ’hangwa’ |last=Noh |first=Hyun-gi |date= 19 January 2012 |work= The Korea Times |access-date= 16 April 2013}} 4. ^1 {{Cite web|url=http://www.hangaone.com/popup/English.html|title=Hangwa|website=Hangaone|publisher=Hangwa Culture Museum|access-date=11 January 2017}} 5. ^{{Cite web |url=http://www.doopedia.co.kr/doopedia/master/master.do?_method=view&MAS_IDX=101013000902733 |title= Hangwa-ryu |website=Doopedia |publisher=Doosan Corporation |language=ko |script-title= ko:한과류 |access-date= 11 January 2017}} 6. ^{{Cite book |title= Samguk yusa |title-link= Samguk yusa |last= Iryeon |year=1281 |location=Goryeo Korea |language=Literary Chinese |script-title=ko:삼국유사(三國遺事) |trans-title= Memorabilia of the Three Kingdoms |author-link= Iryeon}} 7. ^{{Cite journal |last1=Kwon |first1=Yong-Seok |last2=Kim |first2=Young |last3=Kim |first3= Yang-Suk |last4=Choe |first4=Jeong-Sook |last5=Lee |first5=Jin-Young |year=2012 |title= An Exploratory Study on Kwa-Jung-ryu of Head Families |url= http://koreascience.or.kr/journal/view.jsp?kj=SSMHB4&py=2012&vnc=v27n6&sp=588 |journal= Journal of the Korean Society of Food Culture |language=ko |volume=27 |issue=6 |pages= 588–597 |doi= 10.7318/kjfc/2012.27.6.588}} 8. ^{{Cite web |url= http://www.doopedia.co.kr/doopedia/master/master.do?_method=view&MAS_IDX=101013000848813|title=Suksil-gwa |website= Doopedia |publisher=Doosan Corporation |language=ko |script-title=ko:숙실과 |access-date= 26 July 2017}} 3 : Confectionery|Hangwa|Korean cuisine |
| 随便看 |
|
开放百科全书收录14589846条英语、德语、日语等多语种百科知识，基本涵盖了大多数领域的百科知识，是一部内容自由、开放的电子版国际百科全书。